Wuren Yizhi bread: the first choice for health preservation(wu ren yi zhi mian bao jian kang yang sheng shou xuan )

Wuren Yizhi bread: the first choice for health preservation

Introduction:

"Once upon a time, I was a person who would patronize the bakery every day. Since I came to the gourmet world, I gradually learned how to bake and joined the ranks of healthy family baking. Every day for my family making a variety of bread, baking, bring me a lot of fun, let me meet, let me happy; baking, let my family taste more love, get more health. I like to listen to the "whirring" sound of the bread maker every day, to walk or be busy in the kitchen happily, to watch the wonderful process of the dough growing up slowly, to enjoy the harvest when the bread comes out of the oven, and to enjoy the endless fun brought by baking. A little flour, a little eggs, a little sugar... And a little patience. In exchange for a house full of fragrance, harvest is priceless health, carrying is full of sweet. Today, people pay more and more attention to health. All kinds of preservatives and additives make people worried. For a healthy body and a better life, let's hold up a "green" umbrella with our own hands and make delicious meals and healthy bread for our families. We don't often eat cereals and nuts in three meals a day, but their nutrition can't be ignored. So I made a "Wuren Yizhi bread" which can not only satisfy the stomach but also nourish the brain. It added peanuts, sesame, walnut, almond and melon seeds. This is the advantage of home baking DIY. As long as you work hard, you can make all kinds of nutritious and healthy bread. "

Production steps:

Step 1: make liquid seed first. Liquid material map: high Powder 100g, water 100g, yeast 1g.

Step 2: mix all liquid and raw materials, stir well, cover with plastic film, ferment at room temperature for 1 hour, and refrigerate for more than 16 hours. (my car has been refrigerated for 24 hours)

Step 3: make the material map of dough.

Step 4: Wuren map: peanut, black sesame, sweet almond, walnut, melon seeds. (all raw materials are roasted, including peanuts, almonds and walnuts, which are roasted and pressed into coarse pieces)

Step 5: put all the dough ingredients into the bread maker in the order of liquid first and then flour. Put the yeast on the top to avoid direct contact with salt.

Step 6: use smooth chopsticks to stir the raw materials into a powder free state. (this is to save the kneading time of the bread maker, and this step can also be omitted)

Step 7: start the flour mixing function of the toaster once. (15 minutes for one dough mixing procedure)

Step 8: after the mixing process, take a small piece of dough to test. At this time, the dough can support a thick and rough patch, which is in the expansion stage.

Step 9: add softened butter. (every time I prepare to make bread, I first weigh the butter to soften, then wait for other materials to be weighed, and then I have to carry out a flour mixing process. During this time, the butter is almost softened.)

Step 10: continue to start the first dough mixing procedure (15 minutes), and then start the third dough mixing procedure after the end, and then blend for 5 to 10 minutes. (this time, it took me 5 minutes to make the third dough, depending on the state of the dough)

Step 11: take a piece of dough and test it. It can easily support a thin "glove film". At this time, the dough has reached the complete stage and can be used to make toast.

Step 12: add the dried kernels.

Step 13: start the dough mixing procedure. After 1 to 2 minutes, when the dough is completely wrapped and the nuts are broken, the dough mixing procedure can be manually closed.

Step 14: cover with plastic film, start the fermentation function of bread maker, and ferment to 2 to 2.5 times of the original dough. (at this time, dip your finger with a little dry powder and poke a hole in the dough. The hole will not retract or collapse.)

Step 15: take out the fermented dough and exhaust.

Step 16: evenly divide into four equal parts, roll round, cover with plastic wrap and wake up for 15 minutes.

Step 17: take one portion and divide it into three equal portions.

Step 18: knead the strips in turn.

Step 19: braid.

Step 20: fold three times, pinch the joint tightly, and then put it into the bread barrel.

Step 21: make all four dough in turn, then put tin foil on the bread barrel. （

Step 22: cover the plastic film, put it into the toaster, start the fermentation function, ferment to twice the original size, remove the plastic film, and brush a layer of egg liquid on the surface.

Step 23: start the baking function of bread maker, set the time to 35 minutes, and select "medium" for coloring. After 15 minutes, turn on the toaster and quickly remove the tin foil wrapping the bread barrel.

Step 24: baked bread. (after baking, pour it on the baking net and put it into the fresh-keeping box or bag when it reaches the palm temperature)

Materials required:

Liquid type: high powder: 100g

Liquid: water: 100g

Liquid: dry yeast: 1g

Dough: high flour: 180g

Dough: water: 35g

Dough: whole egg liquid: 50g

Dough: sugar 40: G

Dough: Salt: 3 G

Dough: dry yeast: 3 G

Dough: butter: 30g

Dough: liquid: right amount

Peanuts: 8g

Almonds: 8g

Walnut: 8g

Melon seeds: 8g

Black sesame 8g: 8g

Note: the reason why the tin foil is put on the bread barrel is that the heating tube of the bread maker is on the four walls. If the color is light during baking, the color of the baked bread is just right, but the color on the surface is light. If the choice of color, then the surface of the bread color is just good, and the four walls of color will be a little too heavy. So when baking, you can wrap a layer of tin foil on the bread barrel, and then start the baking function. After baking for 15 minutes, you can take off the tin foil and continue baking. (the tin foil here is like baking bread in an oven, coloring it and then stamping it with tin foil. It is a good way to prevent excessive coloring of bread), so that the four walls and surface of the baked bread are just right. But if you like the coloring around a little lighter, you can remove the foil after baking for 20 minutes. On the contrary, if you like the color around the bread, you can shorten the time of wrapping tin foil. In addition, different portions of bread, baking time is also different, to deal with specific circumstances.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Wu Ren Yi Zhi Mian Bao Jian Kang Yang Sheng Shou Xuan